At our English Cooking Event we served Mulligatawny Soup as a starter in a three course dinner. For twelve servings about 200 ml soup as a starter, we calculated one and a half times of the following recipe
THE starter soup from Dinner for One. Mulligatawny, which literally means “pepper water,” is an English interpretation of an Indian dish.
- 1 tablespoon rapeseed oil
- 1 large yellow onion, diced, about 150 grams
- 2 stalks celery, diced, about 80 grams
- 3 cloves garlic, minced
- 2 apples, peeled and diced, we used Boskop
- 1 1/2 teaspoons curry powder, we used Spice for Life Bio Curry Scharf *
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon ginger, freshly grated
- 1,5 l chicken broth
- 100 grams white basmati rice
- 360 grams chicken breast tenders, cut into bite-size pieces
- 250 ml coconut milk
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons sliced almonds, toasted (see Tip), optional
- Heat oil in a frying pan over medium-high heat. Add onion, celery and garlic; cook, stirring often, until softened, about 5 minutes. Add apples, curry powder, cumin, coriander and ginger and cook, stirring often, until the apples begin to soften, about 2 minutes. Add broth and rice; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12 minutes.
- Add chicken, return to a simmer and cook until the chicken is cooked through and the rice is tender, 8 to 10 minutes more. Stir in coconut milk and return to a simmer. Remove from the heat; stir in lemon juice, salt and pepper. Garnish with almonds (if using).
To toast chopped nuts: Cook in a small dry frying pan over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
total time: 1 hour
preparing time: 15 minutes
cooking time: 45 minutes
*=Affiliate-Link zu Amazon
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